Tarragon Potato Salad            


Ingredients
6 medium red potatoes (about 1-3/4 pounds), unpeeled and scrubbed
1 cup frozen peas, thawed
3/4 cup chopped green bell pepper
3/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat milk
1/4 cup sliced green onions
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons dried tarragon leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Assorted salad greens


Place potatoes in saucepan large enough to hold them in one layer. Pour in water to just cover potatoes. Bring to boil over high heat. Reduce to simmer. Cover and cook 25 minutes or until tender. Drain and set aside until cool.

Slice potatoes and place in large bowl. Add peas and peppers. Toss and set aside. Combine remaining ingredients except salad greens in small bowl. Blend well. Pour over vegetables. Toss gently to coat. Cover and refrigerate at least 4 hours. Serve over greens.

Makes 6 to 8 servings